| | | | | | |

French Macarons Rose Flower Bouquet

French Macarons are perfectly sweet and dainty treats made with egg whites, almond flour, sugar, flavorings and food colorings.   I’m sure you’ve seen them around on the web. Traditionally made round now you can find them piped into unicorns, mermaids and Disney princess. I decided to hop on the wagon with pretty French Macarons Flower Bouquet.

I’ve drooled over so many perfectly styled photos of these meringue based cookies. Though I’ve made them several times I always stick to the round shape. With the Valentine’s Day approaching fast I decided to make pretty Rose and Leaves macarons.  I drew simple templates and piped the cookies on a parchment sheet. Once baked I used edible markers to draw the rose and leaf design on the cookies. Super simple and fun, too.

These would be pretty packaged individually but you can also display them as a wreath or a plate or arrange them into a festive flower bouquet. 


french macarons template

macarons template


Over the years I made French Macarons quite a few times. I would be lying if I said they all turned out amazing with perfectly shaped feet, never ever had a batch that failed. In other words I had quite a few batches that didn’t turn out. 

In conclusion I’m pretty sure it is my own fault however I often blame the weather and stars, too. Who doesn’t right?!

Macaron Shells
(if making a wreath I suggest you double the recipe so you have enough cookies to form the wreath) Storage 

Store in an airtight container in the refrigerator for up to a week or so. I find these delicate cookies taste their best when left to rest for a day or 2.

Hanielas.com: Hani
Macaron Shells
  • 3 egg whites at room temperature
  • 1/4 cup granulated sugar
  • pinch of salt
  • 1/4 tsp cream of tartar optional
  • 1 cup Amoretti Hazelnut Flour
  • 2 cups powdered sugar
Dark Chocolate Filling
  • 1 1/2 cups dark chocolate or semi sweet chopped or use chocolate chips
  • 1/2 cup heavy cream
  • 1-3 drops Caramel Flavoring optional
White Chocolate Filling
  • 1 cup white chocolate chips
  • 1/3 cup heavy cream
  • several drops of Raspberry Flavoring
  • 2 tbl Amoretti Raspberry Swirl (optional, or use raspberry extract
Macaron Shells
  1. Sift almond flour into a bowl, sift in powdered sugar. Sift together 3 times. Set aside.
  2. Beat room temperature egg whites with a pinch of salt and cream of tartar, beat until soft peaks are formed, then gradually add granulated sugar, beat until stiff peaks are formed.
  3. Add all of the dry mixture into the meringue all at once. Using a spatula fold the dry ingredients into the meringue. Use folding technique, and occasionally press the batter against the bowl wall, mix the batter. You are looking for the consistency of magma. Take a tablespoon and drop it on a plate and count to 10, if the peak falls down and disappears in about 10 second your batter is ready. Try not to over mix as it can affect how macarons bake ( problems include : no feet, hollow shell)
  4. Pour batter into a piping bag fitted with a round tip. If using a template place the template under the parchment and pipe the mounts of batter onto the baking sheet lined with parchment. Remove the template from underneath. Tap baking sheet with unbaked shells 2 times on each side. This step helps to remove air pockets in the batter. If you still see air bubbles on the surface of your macarons, take a toothpick and pop them. Let macaron shells crust for about an hour, or until no longer sticky. This highly depends on the humidity in your area. Macarons are known for their signature feet, this steps helps to ensure that they will not spread in the oven instead they will rise up developing the feet.
  5. Bake at 300F for 18-22 minutes. Let cool. Peel from the parchment and store in an airtight container until ready to fill. Try not to underbake as cookies will stick to your parchment paper.
Dark Chocolate Filling
  1. 1 1/2 cups dark chocolate, or semi sweet chopped or use chocolate chips
  2. 1/2 cup heavy cream
  3. several drops of Caramel Flavoring (optional)
White Chocolate Filling
  1. 1 cup white chocolate chips
  2. 1/3 cup heavy cream
  3. several drops of Raspberry Flavoring
  4. 2tbl Amoretti Raspberry Swirl
  5. Pour boiling hot heavy cream over chopped chocolate( or use chocolate chips), let sit for 3 minutes. Whisk until smooth. Whisk in flavorings. Cover and chill until ganache thickens, overnight.
Recipe Notes

Assemble the Cookies Fill the piping bag with the filling. Sandwich cookies together. Take care not to press the shells in the middle when sandwiching cookies together. To decorate macarons use edible markers. I used FooDoodlers and Americolor Gourmet Edible Markers .

Storage Store in an airtight container in the refrigerator for up to a week or so. I find these delicate cookies taste their best when left to rest for a day or 2.

To make the Rose Macaron Flower Bouquet you need:

2 sheets of tissue paper
thick paper cut out to support the weight of the macarons

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating